Sous vide tandoori-style lamb chops

Debby got some leftover vegetable biryani from a Biology party. ¬†We’re going to use as a side with some lamb chops I got from Rosenthal, so I thought I’d do something different and make them with a tandoori marinade.

Marinade

  • Yogurt
  • Garlic
  • Ginger
  • Cumin
  • Coriander
  • Cinnamon
  • Garam Masala
  • Sambal
  • Some of the goop from a jar of Indian mixed pickle
  • Salt

Mixed in a stainless bowl and put thawed lamb chops in at about 2:40 PM. The color is sort of a light chocolate brown.

Sous vide and broil

Let it warm to room temp and bagged it all. 135F for 2 hours starting at ~6PM. Finish under the broiler.

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It might have been better to finish in a pan or on a grill, as the broiler may have taken them past medium rare. but the marinade worked well.